Blueberry Cheesecake (Print Version)
# Ingredients:
01 -
1 ½ cups graham cracker crumbs.
02 -
¼ cup sugar.
03 -
½ cup unsalted butter, melted.
04 -
2 (8 oz) packages cream cheese, softened.
05 -
1 cup sugar.
06 -
1 tsp vanilla extract.
07 -
2 large eggs.
08 -
1 cup sour cream.
09 -
1 cup fresh or frozen blueberries.
10 -
1 cup blueberries.
11 -
¼ cup sugar.
12 -
1 tbsp lemon juice.
# Instructions:
01 -
Set oven to 325°F (160°C).
02 -
In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
03 -
Beat softened cream cheese until smooth. Gradually add sugar and vanilla, mixing well. Add eggs one at a time, mixing until just combined. Stir in sour cream and gently fold in blueberries.
04 -
Pour the filling over the crust. Bake for 55-60 minutes, or until the center is set.
05 -
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
06 -
In a saucepan, combine 1 cup blueberries, sugar, and lemon juice. Cook over medium heat until blueberries soften and release juices. Let cool.
07 -
Remove cheesecake from the pan, top with the blueberry mixture, and enjoy.
# Notes:
01 -
For best results, use fresh blueberries for the topping.